The best po-boys in the world can be found at the Oak Street Poboy Festival in New Orleans, and as the Official Mayo of Po-Boys, we’ll be at the fest. Meet us out there for live music and award-winning festival food on October 27!
Get ready to dive into the ultimate festival experience with the Blue Plate Mayo team! As proud sponsors, we’re bringing our own flavor of fun to four unforgettable Southern festivals this fall, and you won’t want to miss a second of it. From live music that’ll have you dancing all day to mouthwatering festival food, we’re spreading the good stuff everywhere we go.
October Festival Lineup:
- Southern Smoke Festival – October 5 in Houston, Texas
- Annual National Shrimp Festival – October 10-13 in Gulf Shores, Alabama
- Acadiana Eats Festival – October 26 in Lafayette, Louisiana
- Oak Street Po-Boy Festival – October 27 in New Orleans, Louisiana
At the festivals, just look out for Big Fluffy, our giant inflatable mayo jar mascot, and we’ll be there! Swing by to say hello and get a taste of some of our signature recipes – made with Blue Plate, of course. Plus, grab some free Blue Plate merch to take home. It’s going to be a celebration of Southern flavor, and we can’t wait to see y’all out on the festival grounds!
NEW ORLEANS, September 2024 – Louisiana-born Blue Plate is already a fan favorite in Baton Rouge, but the company is making it official as “The Official Mayo of the LSU Tigers” for the 2024-25 season. Founded in 1927, Blue Plate is beloved across the Gulf South and is the preferred mayo for tailgates and at many of Baton Rouge’s most iconic eateries.
Baton Rouge diners have long been able to enjoy Blue Plate at local institutions like the Pastime, Poor Boy Lloyd’s, George’s, Dearman’s, Mike Anderson’s and Phil’s Oyster Bar, but this season, Blue Plate lovers can add legendary Tiger Stadium to that list.
“At LSU Athletics, we are thrilled to partner with Blue Plate Mayo, a beloved brand that, like our Tigers, is a staple in Louisiana. We look forward to a winning season together, both on and off the field,” said Ben Price, director of partnerships at LSU Sports Properties.
“Blue Plate has been a family-owned, Louisiana company for nearly a century,” added Dan Trahant, director of marketing for Blue Plate. “We know how much food and football go hand in hand and we are proud to support the LSU Tigers by keeping fans fed and happy.”
In 2023, Blue Plate enlisted Baton Rouge-based design agency TILT for a packaging redesign that reflected the popular mayo’s Louisiana roots. The new label includes iconic Louisiana imagery and harkens back to the original blue plate Willow-ware china that inspired the brand name. The redesign signaled a rededication by Blue Plate to its roots here in the Pelican State.
This summer, Lieutenant Governor Billy Nungesser proclaimed Blue Plate “The Official Mayo of Po-boys.” The company also launched a flavor-packed new Creole Tartar Sauce and Creamy Cocktail Sauce – the perfect dips for boiled seafood and other tailgate favorites. Blue Plate’s egg-yolk-only recipe has been a consistent winner in blind taste tests across the industry.
Find tailgating tips and recipes at www.blueplatemayo.com and follow Blue Plate on Facebook or Instagram for all things mayo.
Blue Plate Mayo’s “Dressed Like a Champion” t-shirts are now available in LSU Tiger colors at Porch ‘n Pantry, the Blue Plate Merchandise online shop.
The Blue Plate Mayo “Dressed Like a Champion” po-boy t-shirt is now available in the LSU Tiger colors – purple and gold! It’s available for purchase online at PorchnPantry.com.
As the Official Mayo of the LSU Tigers, Blue Plate is the purr-fect ingredient for dips, grilling sauces and more – and that’s why we’ll be on the LSU Baton Rouge campus with our mascot “Big Fluffy” to spread the Tiger Spirit.
Come say hello, get some free Blue Plate merch and get cooking for the game. Need ideas? Grab our recipes below, and let’s do some tailgating!
Tiger Mayo
Combine rich n’ creamy Blue Plate Mayo with sweet and spicy Tiger Sauce to make an easy dipping sauce for fries, chicken strips and cut veggies, or use it as a spread to dress sandwiches and burgers.
Tiger Sliders
This sauce is epic, and gives these lil’ burgers a sweet and spicy punch. They’re quick, easy and perfect for prepping ahead of time. For tailgating, set up a burger making station and reheat the burgers and sauce when it’s eatin’ time.
Kickoff Chip Dip
Planning a game-day party or tailgate? This quick and easy dip is easy to make, travels well, and it’s delicious with chips or your favorite veggies.
Blue Plate Mayo makes grilling and serving great burgers a win-win. First, mix Blue Plate into your ground meat so those burgers will come off the grill extra juicy and flavorful. Then, dress them with a dollop of Blue Plate plus your krewe’s favorite toppings. Need ideas? Level up your burger grilling game in time for tailgate season with these recipes, from Cajun Smash Burgers and Classic Cheeseburgers to our famous “coastal” Pineapple Salsa Burgers with Alabama White Sauce. May the best burger win!
Cajun Smash Burgers
Smash burgers are pressed onto a griddle or skillet, which gives them a seared, smoky flavor and crispiness. These are seasoned with Cajun spices and topped with a spicy Cajun mustard sauce.
The Classic Cheeseburger
The classic cheeseburger is the star of any game day event or backyard BBQ – and also an easy weeknight meal. Rich ‘n creamy Blue Plate Mayo mixed into the ground beef makes burgers extra juicy and delicious.
Burgers with Pineapple Salsa and Alabama White Sauce
If there’s such a thing as a beach burger, this could be it. Dress it with pineapple salsa and a tangy, mayo-based Alabama White Sauce that’s a favorite in the Gulf Coast region for anything from burgers to ribs to wings.
Turkey Burger
Mix some Blue Plate® Mayonnaise into the ground turkey before grilling or pan frying to make turkey burgers that are extra juicy and delicious.
NEW ORLEANS, Aug 7, 2024 – New Orleans-founded Blue Plate Mayonnaise has extended its partnership as “Official Mayo of the New Orleans Saints” for the third season. Since 1927, Blue Plate has been a fan favorite in kitchens and cafés across the Gulf South and will again be available throughout the Caesars Superdome for the 2024-25 Saints season.
“We are thrilled to support our home team in our hometown,” said Dan Trahant, director of marketing for Blue Plate. “Saints fans across the region pick Blue Plate for tailgating and homegating for delicious dips, perfect burgers and can’t-miss sides, but they can also enjoy Blue Plate inside the Dome on their favorite Who Dat fuel.”
Blue Plate has remained a family-owned, New Orleans company for nearly one hundred years and the company’s egg-yolk-only recipe has been a consistent winner in blind taste tests across the industry.
Blue Plate Mayonnaise has been even more visible across the region recently with a new ad campaign declaring “That’s the Good Stuff” and numerous sponsorships of events and cultural organizations. Last month, Lieutenant Governor Billy Nungesser proclaimed it “The Official Mayo of Po-boys.” The company launched new Creole Tartar Sauce and Creamy Cocktail Sauce this summer and new Hot & Spicy Mayonnaise last year – coinciding with unveiling a new look that paid tribute to Blue Plate’s Louisiana roots.
Find tailgating tips and recipes at www.blueplatemayo.com and follow us on Facebook or Instagram for all things mayo. For Blue Plate Mayo merch visit porchnpantry.com/blueplatemayo
Get your tailgate krewe ready, because nothing can stop our passion for the win – and for enjoying championship-quality eats on game day. As the Official Mayo of the New Orleans Saints, we never settle and neither does our team – so kick off the season with some Louisiana-proud game day recipes, made with the good stuff!
Spicy Fried Chicken Sandwich
Dressed with Blue Plate Hot & Spicy Mayo and a savory Bacon & Tomato Jam, this Southern style fried chicken sandwich is a winner. It’s our version of the one served at the Caesar’s Superdome during sports events.
Creole Hot Sausage Po-Boy
The Vaucresson family has been making sausage in New Orleans since 1899. Dressed with pickled onions and Blue Plate Mayo, this is a classic game day po-boy that’s not to be missed.
Bayou Hot Chicken Dip
Nothing says “game day” like hot chicken dip just out of the oven. Reminiscent of the famous Buffalo chicken dip, ours uses a local Louisiana hot sauce to add deep bayou heat.
Cajun Smash Burgers
Smash burgers are pressed onto a griddle or skillet, which gives them a seared, smoky flavor and crispiness. These are seasoned with Cajun spices and topped with a spicy Cajun mustard sauce.
We are thrilled to announce a special Summer Tasting Menu in collaboration with Chef Nathaniel Zimet of Boucherie Restaurant, at 8115 Jeannette Street in Uptown New Orleans. Throughout the month of July, you are invited to indulge in Chef Zimet’s carefully crafted 3-course Summer Tasting Menu for just $35!
3-Course Summer Tasting Menu for $35
Each dish on the Summer Tasting Menu is a true celebration of the freshest seasonal ingredients and the rich, diverse flavors that make our local cuisine so great. Chef Zimet’s creativity and dedication to quality promise a dining adventure that will tantalize your taste buds and bring fresh flavor to the long, hot days of another New Orleans summer. Learn more or reserve your table.
Don’t miss this opportunity to savor the best of the season at Boucherie
Inside every great po-boy, there’s one great mayo.
On June 1, 2024, in the courtyard of the New Orleans Jazz Museum down in the French Quarter, an historic announcement was made. Lt. Governor of Louisiana Billy Nungesser proclaimed Blue Plate Mayo to be the Official Mayo of Po-Boys – and we could not be more proud.
Leidenheimer’s, Chisesi’s and Parkway joined in the fun.
Our friends from Leidenheimer Baking Co., Chisesi Brothers Meats and Parkway Bakery & Tavern were with us for the historic moment. Plus, the crowd got to taste some great local po-boys, dressed with the good stuff of course – Blue Plate! The festivities were accompanied by the sounds of the Egg Yolk Jubilee Band, who performed a jazzy set as a nod to Blue Plate’s only-the-egg-yolks recipe, which makes our mayo extra rich ‘n creamy.
Justin from Parkway Bakery & Tavern was on hand to help serve samples of some classic po-boys to the crowd.
The great po-boy takeaway.
The message everyone left with was this: Whether it’s a messy roast beef debris, a fried shrimp, a hot sausage, or a Chisesi ham and Swiss, our po-boys are a testament to the flavors that make this city unique. So let’s dress them right!
The Egg Yolk Jubilee Band performed in a jazzy nod to Blue Plate’s only-the-egg-yolks recipe – the secret to our rich ‘n creamy taste!
Po-boys and Blue Plate Mayo go way back.
Since it was first made in New Orleans in 1927, Blue Plate Mayo’s rich and creamy, all-egg-yolk recipe has been the go-to for sandwiches, salads and dressings. After the po-boy came along in 1929, “dressing it” with lettuce, tomato, pickle and mayonnaise soon followed. And the rest is history that’s still in the making, every time we make or enjoy a New Orleans style po-boy, dressed.
Daisy, a member of the historic marching and masking group The Baby Dolls of New Orleans, poses in front of “Dat Giant Po-Boy from Blue Plate.”
Bursting with flavor and South Louisiana sunshine
The Louisiana Creole tomato is legendary no matter how you slice it. But what makes it so special? For starters, it’s not a specific cultivar that makes a tomato ‘Creole,’ but rather it’s the soil that it grows in. Tomatoes must be grown in the rich, alluvial Mississippi River delta soil south of Lake Pontchartrain (which borders New Orleans) to be considered Creole, according to second-generation Creole-tomato farmer Ben Becnel. Plus, since they’re sold locally, they can ripen on the vine – which means you will be enjoying a really rich and juicy, great-tasting tomato.
Creole Tomatoes on display at Ben & Ben Becnel’s Louisiana Farmers Market.
4 Delicious Creole tomato recipes to celebrate the season
Creole tomato season starts around May and can last through January if there’s not a hard freeze, and locals celebrate them all season long at their kitchen tables, on restaurant menus, and even with a festival. Plus, it’s no secret that where there’s a sliced Creole tomato, the Blue Plate Mayonnaise won’t be far away! Here are some great recipes that are sure to bring juicy Creole tomato flavor to your table.
Tomato Sandwich
It’s amazing how delicious a simple tomato and mayo sandwich can be, especially when made with ripe, juicy Creole tomatoes.
Creole Tomato Pie
This gorgeous tomato pie is filled with an irresistible mixture of goat cheese and mozzarella.
Creole Tomato and Cucumber Salad with Feta Dressing
This simple salad takes just a few minutes to prepare and makes a delicious, cooling side dish to accompany hot, spicy barbecue and grilled foods.
The Classic BLT
The BLT is a classic Southern comfort food. It’s a soul-satisfying blend of flavors and textures in every bite.
Kicking off 2024’s Festival Season at Hogs
The Blue Plate team started festival season right, with music, barbecue and community at Hogs For The Cause, held at the UNO Lakefront in New Orleans, Louisiana, on April 5 and 6, 2024 to fundraise for a great cause – helping families who are fighting pediatric brain cancer. New Orleans musicians and national musical acts kept us dancing, and 85 local and regional BBQ masters – plus the best backyard chefs – served up unique, delicious BBQ creations all weekend.
The famous Blue Plate Poboy and our beloved Big Fluffy (an oversized jar of Blue Plate Mayo) make an appearance at Hogs for the Cause.
Good Times at the Blue Plate Sponsor Tent
As proud sponsors of the event, we met with Blue Plate fans at our Sponsor Tent, gave out samples of Blue Plate products and plenty of Blue Plate tees, koozies and other great brand merch. Plus, we all got out and about in the festival and tasted the food on offer, which happens to be some of the best barbecue and side dishes any festival goer could wish for.
Blue Plate Fans spin the wheel to win fun Blue Plate merch, including koozies, bandanas, and tee shirts.
Winning Recipe: Sauced Up Shrimp Beats Some Hot Competition
In the Blue Plate Mayo Best Side category, Congrats to the “Crescent City Couyons” Team, whose Sauced Up Shrimp with Bangin’ Blue Plate White Sauce scooped a big win amid intense competition. It’s a major accomplishment to get a win at Hogs, and our hats are off to the Couyons. They created their delicious sauce using Blue Plate Mayo, and we can’t wait to make it at home! To get the Sauced Up Shrimp with Bangin’ Blue Plate White Sauce recipe, stay tuned to this page – we’ll be featuring it soon.
